Okay, I brew beer at home and I have a batch that is not that great for
drinking.
Does anybody here know of a good BBQ recipe I can use it in?

Thanks!

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>
> Thanks!
>
> --

Thinking of something that would use more than 12oz at a time, the only
thing that comes to mind would be to soak brats in it prior to grilling
them. Brats really do well from getting a beer soak too.


Dale
--

Johnny Mc wrote:

> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>

It's not barbecue, but it is good.

2 # drained (and rinsed if you are so inclined) sauerkraut
1.5# Kielbasa
1.5# Country style ribs (bone in, if you can get them)
3 # Sausages of your choice, I use knockwurst, sweet and hot italian

cut sausages and meat into large chunks and mix with sauerkraut. Put in
non-reactive pan. Add beer to just cover. Cover pan. Put in 300 F oven
for a few hours (the smell will drive you nuts). I usually let it go for
four or five hours.

Serve with baked potatoes. This gets better with re-heating. I make the
above recipe for two. We get four or five meals out of it.

Matthew

Hahahahahah!!!!!
That is what was posted on rec.crafts.brewing
I am getting some on the way home, hahahahahaha


--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Duwop" > wrote in message
...
> "Johnny Mc" > wrote in message
> ...
>> Okay, I brew beer at home and I have a batch that is not that great for
>> drinking.
>> Does anybody here know of a good BBQ recipe I can use it in?
>>
>> Thanks!
>>
>> --
>
> Thinking of something that would use more than 12oz at a time, the only
> thing that comes to mind would be to soak brats in it prior to grilling
> them. Brats really do well from getting a beer soak too.
>
>
> Dale
> --
>
>
>
>

> It's not barbecue, but it is good.
>
> 2 # drained (and rinsed if you are so inclined) sauerkraut
> 1.5# Kielbasa
> 1.5# Country style ribs (bone in, if you can get them)
> 3 # Sausages of your choice, I use knockwurst, sweet and hot italian
>
> cut sausages and meat into large chunks and mix with sauerkraut. Put in
> non-reactive pan. Add beer to just cover. Cover pan. Put in 300 F oven for
> a few hours (the smell will drive you nuts). I usually let it go for four
> or five hours.
>
> Serve with baked potatoes. This gets better with re-heating. I make the
> above recipe for two. We get four or five meals out of it.
>
> Matthew

Man this is torture! I still have over an hour till lunch!
I have to try it this Saturday, unless somebody posts one better, then I
will bump it to second. But it will be hard to beat!

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>
> Thanks!


Johnny, this ain't 'Q' either, but beer (Guinness/Porter) makes a good
ingredient for a long slow cooked beef casserole/stew. Substitute the
quantity of stock required (all or part) in a stew recipe and add beer.
FWIW, it also freezes well after cooking.

I don't think it would work with a lager though.

Beer can also make a good batter for deep frying.

Graeme.. who would probably drink it regardless <g>

On 25-Jan-2005, "Matthew L. Martin" > wrote:

> Johnny Mc wrote:
>
> > Okay, I brew beer at home and I have a batch that is not that great for
> > drinking.
> > Does anybody here know of a good BBQ recipe I can use it in?
> >
>
> It's not barbecue, but it is good.
>
> 2 # drained (and rinsed if you are so inclined) sauerkraut
> 1.5# Kielbasa
> 1.5# Country style ribs (bone in, if you can get them)
> 3 # Sausages of your choice, I use knockwurst, sweet and hot italian
>
> cut sausages and meat into large chunks and mix with sauerkraut. Put in
> non-reactive pan. Add beer to just cover. Cover pan. Put in 300 F oven
> for a few hours (the smell will drive you nuts). I usually let it go for
> four or five hours.
>
> Serve with baked potatoes. This gets better with re-heating. I make the
> above recipe for two. We get four or five meals out of it.
>
> Matthew

I make variations of Matthew's recipe. My last had smoked spareribs and
potatoes all cooked together. Mine was done on the stove top. Many other
meats work well. Of course the many sausages as Matthew pointed out,
but those cheap endcut porkshops are also a good choice. Large chunks of
onion or those little pearl onions are worth a try. Try whole peppercorns,
but don't use too any. They're a bitch to pick out on your plate. I like
sharp
horseradish mustard to go with it, but I have trouble finding any around
here.
I got some at a Japanese market, but it came in a little toothpaste tube and
was
pricey as hell.

Brick (Keep the shiny side up)

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>


Throw it in the water pan of your smoker, if you got one...

-Banjo

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>
> Thanks!
>
This was posted for me over in rec.crafts.brewing, will it be good?
It sounds, basicly pretty good...
----------------------------------------------------
My Beer Chili:

2 pounds cow, cubed (whatever is cheap)
1 bell pepper, diced
1 onion, diced
4 cloves garlic, minced
1 can stewed tomatoes, Mexican-style
1 can pinto beans, drained
1 can black beans, drained
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
½ tsp cayenne pepper
2 bottles beer (I usually use Full Sail Amber)

Brown the cow in the pot, do not drain. Add everything else except
the beans. Simmer for 90 minutes with the lid on. Add the beans.
Simmer another 30-45 minutes, until thick. Be very careful not to
scorch it. It's actually better the next day, as the flavors blend.

Use this as a starting point, pretty much anything is fair game. This
is a very mild chili (my wife likes it), so add cayenne, habanero,
etc. to taste.


--

Todd Enlund
http://www.photografik.net/lonelyneuron/

"Bandits at 3 O'Clock"
"Roger. What should I do 'till then?"

Graeme...in London wrote:

> "Johnny Mc" > wrote in message
> ...
>
>>Okay, I brew beer at home and I have a batch that is not that great for
>>drinking.
>>Does anybody here know of a good BBQ recipe I can use it in?
snip
> Beer can also make a good batter for deep frying.
>
> Graeme.. who would probably drink it regardless <g>
As Graeme said, beer makes great batter! Fry up mushrooms, onions rings,
zuchinni, chicken!
--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>
> Thanks!
>
> --
>
> Just Brew It!
> Johnny Mc
>
> To E-mail me, just cut the "CRAP"!
> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>

Why would you want eat something you wouldn't drink?

>
> Why would you want eat something you wouldn't drink?
>
>
>

It is not that the beer is spoiled, it is that it is a little harsh and not
smooth.
I guess it is like BBQ, you put it on meat, but you don't drink it.
Or like garlic, you put it in BBQ, but you don't eat it plain.
I think the strong flavor may enhance BBQ sauce or what ever.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

Johnny Mc wrote:
>> Why would you want eat something you wouldn't drink?
>>
>>
>>
>
> It is not that the beer is spoiled, it is that it is a
> little harsh and not smooth.
> I guess it is like BBQ, you put it on meat, but you don't
> drink it. Or like garlic, you put it in BBQ, but you don't eat it
> plain. I think the strong flavor may enhance BBQ sauce or what
> ever.

"> I guess it is like BBQ, you put it on meat, but you don't drink it. "

I'm hoping that you meant: "It's like BBQ *sauce*, you can put it on meat
*when the meat needs it*.
I don't ususlly put BBQ (the meat) on meat.

I do like raw garlic on salads, but I also do understand what you are
talking about with the beer. I certainly wouldn't waste Guiness, etc on a
beer-butt chicken, while many of the mass produced beers will work
perfectly. Using a good beer for beer-batter for frying foods would also
be a waste.

BOB

Johnny Mc wrote:
>>Why would you want eat something you wouldn't drink?
>>
>>
>>
>
>
> It is not that the beer is spoiled, it is that it is a little harsh and not
> smooth.
> I guess it is like BBQ, you put it on meat, but you don't drink it.
> Or like garlic, you put it in BBQ, but you don't eat it plain.
> I think the strong flavor may enhance BBQ sauce or what ever.
>
Hi.....I know the issue here is BBQ.........but just a quickie.....if
the beer is fairly fresh.....let it age a bit more in the
bottles......it may get better. While beer is often quite good consumed
young......sometimes a bit of age takes the edges off.

"Johnny Mc" > wrote in message

> Or like garlic, you put it in BBQ, but you don't eat it plain.

Maybe you don't. I eat a raw clove to keep the mosquitos away when camping.
I also eat whole roasted garlic cloves on my pizza.

One of my favorite forms of garlic: bake a head of garlic in olive oil and
spread it on bread. Hmmmm.

Brad Houser

Brad Houser wrote:
> "Johnny Mc" wrote:
>
>> Or like garlic, you put it in BBQ, but you don't eat it
>> plain.
>
> Maybe you don't. I eat a raw clove to keep the mosquitos

It also keeps the vampires away <eg>

> away when camping. I also eat whole roasted garlic cloves
> on my pizza.

Whole roasted garlic is a substitute for butter on toast sometimes around
here.
>
> One of my favorite forms of garlic: bake a head of garlic
> in olive oil and spread it on bread. Hmmmm.

That's exactly what I was talking about with the roasted garlic. Roasted
(sometimes smoked, too) at a low temperature, it comes out as a thick
paste. MMmmmmmmm

BOB

>>>Why would you want eat something you wouldn't drink?
>>>
>>>
>>>
>>
>>
>> It is not that the beer is spoiled, it is that it is a little harsh and
>> not smooth.
>> I guess it is like BBQ, you put it on meat, but you don't drink it.
>> Or like garlic, you put it in BBQ, but you don't eat it plain.
>> I think the strong flavor may enhance BBQ sauce or what ever.
>>
> Hi.....I know the issue here is BBQ.........but just a quickie.....if the
> beer is fairly fresh.....let it age a bit more in the bottles......it may
> get better. While beer is often quite good consumed young......sometimes
> a bit of age takes the edges off.
>

It is already 6 weeks old and getting worse. It does not have enough malt.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"

> Maybe you don't. I eat a raw clove to keep the mosquitos away when
> camping.

And keep everybody else away for 2 days, but that is eating it for a
benefit, not the flavor. I don't use OFF because I like the smell.

> I also eat whole roasted garlic cloves on my pizza.

To add flavor to the pizza.

> One of my favorite forms of garlic: bake a head of garlic in olive oil and
> spread it on bread. Hmmmm.

To add flavor to the bread.
I love garlic also.

"Brad Houser" > wrote in message
...
>
> "Johnny Mc" > wrote in message
>
> > Or like garlic, you put it in BBQ, but you don't eat it plain.
>
> Maybe you don't. I eat a raw clove to keep the mosquitos away when
camping.
> I also eat whole roasted garlic cloves on my pizza.
>
> One of my favorite forms of garlic: bake a head of garlic in olive oil and
> spread it on bread. Hmmmm.
>
> Brad Houser
>
>
A variation that's wonderful is to separate the cloves, leaving them
unpeeled, then cook them for about an hour in a small pot of olive oil over
very low heat. When a pointy knife slide in easily, they're done. Squeeze
them right into your mouth and save the infused oil for salads and stuff.
Goes great with barbecue.

Jack Curry

Occassionnaly, I will marinade a steak or roast in beer for a few hours
before cooking it. It tenderizes the meat I find on the bad cuts of
beef.

I also brew beer and I've had a few batches that had a bit of an after
taste. I keg my beer in 5 gallon kegs and by adding 6 to 8 ounces of
Scotch in the keg, it would mellow out the off flavors.

"Marc" > wrote in message
ups.com...
> Occassionnaly, I will marinade a steak or roast in beer for a few hours
> before cooking it. It tenderizes the meat I find on the bad cuts of
> beef.
>
> I also brew beer and I've had a few batches that had a bit of an after
> taste. I keg my beer in 5 gallon kegs and by adding 6 to 8 ounces of
> Scotch in the keg, it would mellow out the off flavors.
>

Scotch is distilled beer..... right?

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

WELL
it happens
do this before you get carried away.
open a bottle
pour out an ounce
or suck it up
(personal choice)
then look at the level where the beer was, when you opened it.
through a bright light
if you see a dark line at the neck, then just toss it.
bacterial infections happen sometimes

Poor grade beer as a marinate/
works okay.

A favorite jam or jelly works quite well when put in a sealing bag with the
beer and agitated.
sealing the bag would be silly
and do it in a pot in the sink


If you do not want to marinade beef, but maybe poulrty
then
put the chicken in the bag, with the beer
and add a tablespoon of peanut butter.
a few hours is good

in the fridge


A devine recipe for this is
put the chicken pieces, (deboned) in the bag with the beer, for a few hours
crush up a few almonds
drain a small package of scallops

make a stirfry up with the chicken, basic or whatever you love
add the scallops
when almost done add the crushed almonds

personally
i like ginger, sweet and sour rice
but I have no taste. (maybe no class)
no matter. is good
if neighbours are searching the back of your fridge for leftovers. YOU WIN.
glad to help.




"Michael" > wrote in message
...
>
> "Johnny Mc" > wrote in message
> ...
>> Okay, I brew beer at home and I have a batch that is not that great for
>> drinking.
>> Does anybody here know of a good BBQ recipe I can use it in?
>>
>> Thanks!
>>
>> --
>>
>> Just Brew It!
>> Johnny Mc
>>
>> To E-mail me, just cut the "CRAP"!
>> ~~~~~~~~~~~~~~~~~~~~~~~~
>>
>>
>
> Why would you want eat something you wouldn't drink?
>
>
>

On Wed, 02 Feb 2005 04:46:51 GMT, "dug88" > wrote:

>WELL
>it happens
>do this before you get carried away.
>open a bottle
>pour out an ounce
>or suck it up
>(personal choice)
>then look at the level where the beer was, when you opened it.
>through a bright light
>if you see a dark line at the neck, then just toss it.
>bacterial infections happen sometimes
>
>Poor grade beer as a marinate/
>works okay.
>
>A favorite jam or jelly works quite well when put in a sealing bag with the
>beer and agitated.
>sealing the bag would be silly
>and do it in a pot in the sink
>
>
>If you do not want to marinade beef, but maybe poulrty
>then
>put the chicken in the bag, with the beer
>and add a tablespoon of peanut butter.
>a few hours is good
>
>in the fridge
>
>
>A devine recipe for this is
>put the chicken pieces, (deboned) in the bag with the beer, for a few hours
>crush up a few almonds
>drain a small package of scallops
>
>make a stirfry up with the chicken, basic or whatever you love
>add the scallops
>when almost done add the crushed almonds
>
>personally
>i like ginger, sweet and sour rice
>but I have no taste. (maybe no class)
>no matter. is good
>if neighbours are searching the back of your fridge for leftovers. YOU WIN.
>glad to help.
>

Worst haiku EVER!

okay
here ya go

put a chicken in a bag
PREFERABLY KILLED PLUCKED ETC.
fill the bag with beer and marinade inthe fridge for 3 to 4 hours.
Any special seasonings you want should go into the bag before the beer.

turn it out on the routiserre on the BBq
you are welcome, enjoy

remember you can overcome bad beer, with, oh man, i forgot what that was.
naked,nope. cheap friends, nope. Heavy drugs, nope.
i know
god invented neighbours for the spoils.
except the ones you like
Now if you marinade with a GREAT beer, you have a starting point to compare.

saving POOR beer is really not the project
OH if you are good at making beeer, then well lets not get into making hme
made beer sausage





"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know of a good BBQ recipe I can use it in?
>
> Thanks!
>
> --
>
> Just Brew It!
> Johnny Mc
>
> To E-mail me, just cut the "CRAP"!
> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>

>"dug88" > wrote in message
>news:t5CMd.265442$Xk.86742@pd7tw3no...
> okay
> here ya go
>
> put a chicken in a bag
> PREFERABLY KILLED PLUCKED ETC.
> fill the bag with beer and marinade inthe fridge for 3 to 4 hours.
> Any special seasonings you want should go into the bag before the beer.
>
> turn it out on the routiserre on the BBq
> you are welcome, enjoy
>
> remember you can overcome bad beer, with, oh man, i forgot what that was.
> naked,nope. cheap friends, nope. Heavy drugs, nope.
> i know
> god invented neighbours for the spoils.
> except the ones you like
> Now if you marinade with a GREAT beer, you have a starting point to
> compare.
>
> saving POOR beer is really not the project
> OH if you are good at making beeer, then well lets not get into making hme
> made beer sausage
>
>
>
>

Well, I am in a Homebrew club and a club member called me yesterday to let
me know my beer won a silver medal (not the one I am cooking with). I brewed
an Oatmeal Stout "Sowin' Your Oats" took second place in the Upper
Mississippi Mash Off http://www.mnbrewers.com/mashout I guess I will have a
silver medal to hang on my wall. You know this was the second beer I brewed
and the first all-grain. BBQ medals next man! I need to save up for a real
smoker first.
--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Johnny Mc" > wrote:
> >[]
> Well, I am in a Homebrew club and a club member called me yesterday to
> let me know my beer won a silver medal (not the one I am cooking with). I
> brewed an Oatmeal Stout "Sowin' Your Oats" took second place in the Upper
> Mississippi Mash Off http://www.mnbrewers.com/mashout I guess I will
> have a silver medal to hang on my wall. You know this was the second beer
> I brewed and the first all-grain. BBQ medals next man! I need to save up
> for a real smoker first.

Good on ya, boy! Gold is next!

See if ya can help Fosco win some medals, too. °~)

--
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